Ingredients:

• 4 eggs
• 200g sugar
• 250 g ground almonds
• 1 teaspoon Baking powder
• 1 pinch of salt
• 200 ml milk
• 100 ml neutral oil
• 1 tsp vanilla extract
• 2 tbsp cocoa powder (unsweetened)

Directions:

1. Preheat oven:

• Preheat the oven to 180 degrees Celsius.
• Grease a loaf pan or line it with baking paper.

1. Prepare dough:

• Beat eggs and sugar in a large bowl until light and fluffy.
• Mix together ground almonds, baking powder and a pinch of salt and add to the egg-sugar mixture.
• Add milk, neutral oil and vanilla extract. Mix everything into a smooth dough.

1. Divide dough:

• Divide the dough evenly into two bowls.

1. Vanilla dough:

• Add the vanilla extract to one of the mixing bowls and mix well.

1. Cocoa dough:

• Sift the cocoa powder into the other dough bowl and mix well.

1. Form layers:

• Starting in the middle of the loaf pan, pour one tablespoon of vanilla batter and one tablespoon of cocoa batter into the middle, alternating. The batters will spread out on their own and form concentric circles.

1. Create pattern:

• Repeat this process until all the dough is in the mold. You will get a zebra pattern.

1. Bake:

• Place the loaf pan in the preheated oven and bake the cake for about 45-50 minutes, or until a toothpick inserted into the center comes out clean.

1. Let cool down:

• Remove the cake from the oven and let it cool in the tin for about 10 minutes before turning it out onto a wire rack.

1. Serve:

• Allow the vanilla zebra cake to cool completely before slicing and serving.

Tip:

• You can dust the cake with powdered sugar or cover it with chocolate icing if you like.

The flourless vanilla zebra cake is not only a feast for the eyes, but also a feast for the palate. The combination of vanilla and cocoa flavors in a zebra-like pattern makes this cake a special highlight on your coffee table. Enjoy this delicious cake in good company or as a sweet treat for yourself. Bon appetit!